Serves: 8
FlexiPoints: 10

Suggested wine: none
Special equipment: A mixer

Difficulty: Medium
Time: 3 or more hours

Ingredients:

For the pastry
175g white flour
100g butter
1 egg yolk
2 tbsp demerara sugar
a pinch of salt

For the filling
150ml single cream
1 egg
1 egg yolk
3 Williams pears
150g dark chocolate
2 tbsp demerara sugar

Ingredient replacement:

Ingredient note: none

How-to:
1. Make the pastry by working all the ingredients in a mixer until an homogeneous ball is formed. Be sure to use butter at room temperature. Put it in cling film and refrigerate for 30’ at least.
2. Roll the pastry thin enough to be folded on a 26cm (diameter) baking tin, which you will have already grease and dusted with flour. Bake blind at 180C for 10’. Let cool down.
3. Peel and halve the pears. Slice them along their width being careful to keep them in shapes of pear halves.
4. Make the cream for the filling by whisking together the cream and the eggs. Chop coarsely the chocolate.
5. Prepare the cake by distributing the chocolate on the pastry base. Lay the pears in a symmetric way on top and pour the cream in. Dust with the demerara sugar on top.
6. Bake in a hot oven at 180C for 20’. Let cool down before serving.